Here’s a very rough guide to making the traditional Hakanese snack: Muoji.
You just need the following ingredients:
- Sticky rice (if you don’t have it, regular rice will apparently suffice).
- Pumpkin or sweet potato.
- Peanut powder.
- Cooking oil.
Cook the pumkin until soft then chop it up into tiny pieces, discarding the skin. Boil the rice well – it should be very soft. Combine the pumpkin and the rice (I guess 90% or more rice ).
This is all you need for the muoji, itself!
Tools of the trade
Put the rice/pumpkin mixture into a large mortar (about the size of a salad bowl) and bash the heck out of it for about half an hour with a big old stick. This is where a group of friends would come in handy.
Add cooking oil to the morter and stick regularly to prevent sticking. When all the grains of rice are indiscernable and the concoction looks like one sticky glob, it’s ready.
Pour the peanut powder and sugar onto a plate. Pull or squeeze off bite-size pieces, throw them into the plate, and roll them about in the peanut powder/sugar mixture.
Dust it up
It’s all ready to eat!
You can keep the leftover muoji for three or four days in a cool dry place out of direct sunlight (don’t stick it in the fridge or it will go hard). Enjoy!